Portuguese Bean Stew (Feijao a Portuguesa)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon paprika
- 1 pound sliced bacon
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 6-ounce can tomato paste
- 4 to 5 cups water
- Carbohydrate 27 g(9%)
- Cholesterol 116 mg(39%)
- Fat 60 g(92%)
- Fiber 6 g(23%)
- Protein 35 g(70%)
- Saturated Fat 21 g(105%)
- Sodium 1947 mg(81%)
- Calories 785
Preparation Soak beans in cold water to cover by 2 inches 8 hours. Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden. Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) Crumble bacon into beans and season with salt and pepper before serving.
Preparation Soak beans in cold water to cover by 2 inches 8 hours. Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden. Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) Crumble bacon into beans and season with salt and pepper before serving.
